A mouthwatering low-fat cheese sandwich is the dream of every diet conscious individual. Researchers from the ARC Dairy Innovation Hub have made this dream of low-calorie cheese come true with their double emulsion process.
The ARC Dairy Innovation Hub, University of Melbourne, Australia researchers include Dr Thomas Leong, Research Fellow, School of Chemistry; Dr Gregory Martin, Senior Lecturer, Chief Investigator, Department of Chemical Engineering and Professor Muthupandian Ashokkumar, Chief Investigator, School of Chemistry.
Research insight.
The development of milk streams with functionalized properties is of high interest to the dairy industry to add significant value to existing processes and product lines. The ARC Dairy Innovation Hub’s “Functionalized Milk Streams” project aims to develop and apply the platform technologies of double emulsions, ultrasound, homogenization and microfiltration to bring improved yield, quality and consistency of products such as cream cheese, mozzarella and low-fat cheddar.
Read More: Making cheese a guilt free indulgence
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